Chinese Steamed Egg Cakes
Ingredients
• 4 large eggs
• 120g granulated sugar
• 120g cake flour or all-purpose flour
• 40ml vegetable oil
• 1 tsp vanilla extract
• ½ tsp baking powder
• ¼ tsp salt
• 2 tbsp milk
Method
1. Prepare the steamer: Bring water to a gentle boil in a large pot. Place cupcake liners inside small heatproof cups or a bamboo steamer. Keep the water simmering.
2. In a large bowl, crack in the eggs and add the sugar.
3. Using a hand mixer, beat for 5–8 minutes until the mixture becomes very pale, thick, and fluffy. When you lift the whisk, the batter should leave a ribbon on the surface.
4. Sift the flour, baking powder, and salt over the egg mixture.
5. Gently fold the flour in using a spatula. Do not overmix, or the cakes may lose their airy texture.
6. Mix the milk, oil, and vanilla together. Add a little of the batter to this mixture first and stir gently.
7. Pour it back into the main batter and fold carefully until just combined.
8. Divide the batter among the cupcake liners, filling each about ¾ full.
9. Place the cups in the steamer.
10. Cover the steamer with a lid and steam over medium-high heat for 12–15 minutes.
11. Avoid opening the lid during the first 10 minutes, as a sudden temperature drop can cause the cakes to collapse.
12. Check with a toothpick; it should come out clean.
13. Remove and allow the cakes to cool slightly before serving.
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